Save to your scrapbook
Spiced Red Cabbage
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Spiced Red Cabbage
This cabbage dish is good either hot or cold. We would suggest serving it cold here as it will improve in flavour if cooked a couple of days in advance but hot it goes really well with roast.
- Preparation time: 20 minutes
- Cooking time: 90 minutes
-
Total time:
1 hour 50 minutes
Ingredients
- 25g butter
- 1 large onion, finely sliced
- 1/2 tsp ground allspice
- Large pinch freshly grated nutmeg
- 650g red cabbage, finely shredded
- 1 large Cox's apple, cored and chopped
- 4tbsp red wine vinegar
- 2tbsp light muscovado sugar
- 5tbsp water
- Salt
- Freshly ground black pepper
- 2tbsp cranberry sauce or redcurrant jelly
Method
- Melt the butter in a large pan and cook the onion for 5 minutes over a medium heat until soft but not browned. Stir in the spices and cook for 30 seconds. Add the cabbage, apple, vinegar and sugar with the water and salt and pepper. Stir to mix thoroughly then cover tightly and simmer gently for 1 1/2hours, stirring occasionally. Add a little extra water if the cabbage gets too dry and starts to stick.
- Check the cabbage after the cooking time - the liquid should have evaporated and the cabbage should be very tender. Stir in the cranberry sauce or redcurrant jelly and allow to dissolve. Check seasoning and leave to cool.
- Chill for 2-3 hours then transfer to a serving dish. The cabbage may be prepared up to 48 hours in advance.
Comments
This recipe was first published in Wed Dec 01 00:00:00 GMT 1999.
Average user rating